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SwissBake® products do not have any preservatives or are not chemically treated to increase its shelf life and hence need to be stored in recommended conditions only in order to ensure quality consistency throughout the entire duration of its shelf life. We strongly recommend that you store the products in a hygienic, low humidity environment at a temperature not more than 21ºC at all times. Additionally, if opened, they need to be sealed properly during storage so that there are no chances of external infestation affecting the products. Make sure that opened packets are consumed within 15 days.

SKU means Stock Keeping Unit. It includes all the variants in which products are stocked with us. Our standard SKU size for breads and confectionery is 5kg, for flours is 20 kg and for improvers is 1 kg. The products are not sold separately as per SKU but as per mother bag which is 20kg packaging.

MOQ is different for different products. For premixes the MOQ is 5kg and for Flours the MOQ is 20kg (single bag). We recommend ordering a minimum of 20kg product to ensure efficient packaging and shipping.

T55 is the recommended flour for making authentic Croissants or other laminated dough products.

You can use Morcote 00 for getting best results while preparing pizza’s. It is a fine granulation strong flour with special enzymes that improves pizza handling, base quality and yield.

We recommend using T45 flour for making cakes and pastries. It is a soft and fine flour with lower gluten content and made especially for preparation of confectionery items.

A sour dough starter is typically cultivated by mixing flour and water and keeping it for a several days allowing the microorganisms in the atmosphere to react with the flour creating an active fermented mixture. To keep this starter active, it continuously needs to be fed with flour and water and this is how sour dough starters are kept active for years together. The fermentation of the sour dough starter is what imparts the mild sour taste when it is used to leaven the dough.

Sour dough is a natural method of leavening the dough and has been around for 3000 years. A sour dough starter as it is called, is used instead of baker’s yeast and this starter is cultivated by mixing flour and water and keeping it for a few days allowing the microorganisms in the air to react with it and forming an active fermented mixture. Once the desired level of fermentation is reached the sour dough is kept active by feeding it with more flour and water and this is then used as and when required to leaven bread. If one does not use the starter in a few days, chances are it will die out unless it is periodically fed with flour and water thus keeping it alive.

As the clean label revolution gains momentum, people have started rediscovering traditional and natural methods of leavening breads and sourdough happens to be just that. The fermentation in sour dough breaks down the phytic acid in the grains that typically causes indigestion problems. This is one of the main reasons that sour dough is gaining popularity as it is easily digestible and is full of flavour making it a healthy bread with an awesome rustic taste. Sour dough breads are made using a sour dough starter that typically takes 4-5 days to form depending upon the climate and type of flour used giving you a different result each time. This has to be kept alive by feeding it flour and water regularly so that it doesn’t die out.

A sour dough starter is the replacement of baker’s yeast and is a natural, clean label ingredient that has just been rediscovered. It has been around for around 3,000 years with the earliest usage recorded in Egypt. It has to be cultivated so to speak by mixing flour and water and keeping it for a few days. This allows the microorganisms in the air to react with the mixture and fermentation takes place, forming a sour dough starter that is used to leaven dough. If the starter is not used immediately it must be periodically fed with flour and water to keep it alive and this requires a certain amount of vigilance so as to avoid the starter from dying out.

Packaging size varies depending on products. The standard packaging size are as detailed below. [NL] (1) Premixes & Concentrates – 5kg SKU in 20kg mother bag. [NL] (2) Improvers (Most Improvers) – 1kg SKU in 20 kg mother bag. [NL] (3) Flours – 20 kg SKU. [NL] Apart from this, some specialized premixes are available in 1kg packaging while some improvers and concentrates are available in 5kg packaging. Please check the individual product page to know SKU availability for that product.

Product dosage is an indication of the amount of product to be added into the dry mix. The remaining percentage is usually flour. For example, if you are making 1000 gm dry mix using a 10% dosage product then you will add 100 gm of the product along with 900 gm of flour to make a total of 1000 gm dry mix.

Yes, our T55 and T65 are strong flours recommended for breads. T55 has 11% - 12% Gluten while T65 has 12-14% of Gluten. Additionally, if you are looking for strong flour for making Pizza’s then you can consider our Morcote 00 Pizza flour which has 10%-12% Gluten along with special enzymes.

Unfortunately, we do not sample flours. Most flours are available in 20kg SKU except Gluten Free Flour which is available in 5kg SKU.

Shelf life of products varies from product to product. Shelf life for SwissBake® products means the duration in which products will not show any major quality degradation when stored and used under recommended storage conditions. Shelf life of various products are as given below [NL] (a) Flours : up to 6 months [NL] (b) Premixes : up to 12 months [NL] (c) Ingredients : up to 12 months

Gluten free baking has special requirements from other standard baked goods. It should have all ingredients that are Gluten Free in nature. Sometimes standard baking powders have a small percentage of wheat flour or cereal starches added as carrier to the salts. In GLUTEN FREE SA1 BAKING POWDER no wheat flour or other cereal starch is used.

This flour is not fortified or does not include any additives. It is a 100% rye flour milled from German rye grains.

No. This is the same German type 1150 whole grain Rye flour.

No. This Gluten Free flour has milk solids so it is not Vegan.

SwissBake® Wholemeal Braunis is a complete mix formulated with special ingredients such as wheat bran, vital wheat gluten, malted wheat flour & barley malt which allows you to bake whole meal brown bread, it is quite different from SwissBake® Weizen Braunis which is only a 20% dosage premix for natural healthy brown bread.

SwissBake® Haffer Kleie Brot 25 can be used to make a range of different kinds of breads that include bread loaf, Buns and rolls. It has ingredients such as oat flour, oat flakes, oat bran & aromatic barley malt which allows you to bake a crusty nutritious high fibre oat bread.

SwissBake® Weizen braunis brot contains Wheat flour, Wheat brand and Wheat Gluten along with other key ingredients such as Wheat sourdough and Barley Malt however in technical terms it cannot be considered as whole wheat bread as it does not use whole wheat flour.

SwissBake® Morcote 00 Pizza Flour is a professional pizza flour formulated and milled using best wheat blend, especially for long fermentation doughs. It’s elasticity, perfect granulation and high-quality protein makes it a culinary essential for consistent long rise dough.

It’s ideal for classic Neapolitan pizza made using high heat wood fired oven. This flour is best used for any long rise pizza recipe. It gives good stability during longer fermentation and improves the dough handling. However it can be used for all kinds of thin crust or pan pizza’s.

SwissBake® Morcote 00 pizza flour has 11% - 12% maximum gluten content. Higher gluten than this can make your pizza heavy and dense. This flour can last for about 3 months under room temperature (below 24ºC and low humidity) and 6-8 months in fridge provided it has been sealed properly to avoid any contamination and stored under hygienic conditions.

Any good flour like SwissBake® Morcote 00 pizza flour, that is strong, elastic and has right granulation is ideal for making long fermentation pizza dough.

SwissBake® Morcote 00 Pizza flour is a fine high gluten flour made especially for pizzas. It is not recommended for making pasta.

SwissBake® Enzy 300+ bread improver can very well used for soft breads, soft rolls, buns etc. For burger buns you can use 0.2% i.e. 200 grams of bread improver on 100 kg flour.

SwissBake® Enzy 300+ is a bromate free improver that gives white close crumb texture, high volume and increased softness to all kinds of bread. Recommended dosage for best results is 0.3% i.e. 300 grams for 100 kg flour

SwissBake® Enzy 300+ bread improver is a purely enzymatic solution with natural soya flour as carrier. Its key ingredients include GMO free enzymes, vitamin c and soya flour

This special blend is designed to perform best when used in varieties of soft breads, buns and soft rolls. You can incorporate SwissBake® SB Alpha improver into the flour in dosages of 0.7% to 1% and further add other ingredients as per your own bread recipe.

SwissBake® SB Alpha bread improver is based on enzymes and unique emulsifiers. This multi-purpose improver can be used in dosage of 1% on flour quantity.

SwissBake® T45 is a special French styled Type 45 flour that is soft & fine and perfect for making high quality cakes and sweets. Its gluten content and granulation has been carefully regulated to give excellent and consistent results in cakes and confectionery. ‘Maida’ is a generic product available in the market and its technical parameters are not carefully monitored for specific applications.

This cake flour contains protein in the range of 7% to 8%. It is finely milled using soft wheat varieties with lower protein content.

No, we do not use any bleaching agent like peroxides or chlorine to whiten this flour. It’s completely natural and clean label

Being finely milled and lower in protein, this flour gives your cakes light, fine crumb texture with short & soft bite. It’s a perfect cake flour for sponges, pastries, brioche and cake varieties.

SwissBake® T55 flour is a refined wheat flour with strong gluten and medium protein content. A perfect flour for making crusty baguettes, boules or even croissants. It has regulated protein content and granulation size to ensure consistent baking results every time the flour is used for baking.

This strong flour contains protein in the range of 11% to 12%.

The 55 refers to the amount of mineral content that is left after burning the flour i.e. T55 has about 0.55% mineral content. T55 flour is equivalent to Type 0 Italian flour, Type 55 French Flour, Euro 550 flour type and American all-purpose flour.

All SwissBake® flours are non-bromated, non-fortified and unbleached.